Steak, Sausages and Horseradish Twice Baked Potato

There are at least two major benefits of making twice baked potatoes as opposed to conventional baked potatoes. The first is that the inner flesh is scooped out and mashed before being returned to the shell casing. This eliminates the risk of the very center of the potato being served a little bit on the hard side. The second is that the mashing process allows you to incorporate virtually any combination of flavor enhancements to the potato to suit your chosen serving accompaniments. As horseradish sauce is a traditional and delicious accompaniment to beef, that was the option chosen on this occasion.

Directions

Credit: Gordon Hamilton

Potato is skewered and pierced for baking

Put your oven on to start heating to 450F/220C/Gas Mark 8.

Wash the potato in lukewarm and water and scrub with a brush if necessary. Cut out any eyes or significant small blemishes on the skin.Take a metal skewer and force it through the middle of the potato long ways. The idea here is to conduct heat through the potato by means of the skewer and assist in more even cooking. It really does help prevent the inside of the potato remaining hard when the rest is cooked to perfection. Pierce the skin of the potato several times with the tines of a fork to allow steam to escape during cooking and wrap it loosely in some aluminum foil with the shiny side of the foil on the inside.

When the oven is heated, put the wrapped potato on to a baking sheet and in to the oven for one hour and fifteen minutes.

Credit: Gordon Hamilton

Baked potato is cut in half

When the potato is ready, remove it from the oven and - continuing to wear your protective gloves - unwrap the foil, being aware of escaping steam. Do not turn your oven off. Carefully cut the potato in half along its length with a very sharp knife.

Credit: Gordon Hamilton

Flesh is scooped from potato halves with a teaspoon

A teaspoon is best used to scoop the soft flesh out of the center of the potato halves and deposit it in a small glass or stone bowl. You should leave the scooped out shells with a thickness of around half an inch.

Credit: Gordon Hamilton

Horseradish sauce and seasonings are added to potato flesh

Spoon the horseradish sauce in to the bowl with the potato flesh and season with the dried thyme, salt and pepper. A fork is best used to mash the potato until smooth, at the same time combining the other ingredients in to the mix.

Credit: Gordon Hamilton

Potato halves ready to be baked for the second time

Divide the potato and horseradish combination evenly between the two skin shells. Place the halves back on the baking sheet and back in to the oven for twenty further minutes.

Credit: Gordon Hamilton

Starting to fry beef sausages

When the potato halves have been returned to the oven, pour a little vegetable oil in to a small, non-stick frying pan and add the sausages. Put the pan on to a low heat and fry the sausages for fifteen to twenty minutes, turning them frequently with cooking tongs or a spatula.

Credit: Gordon Hamilton

Steak is seasoned for grilling

The size and particularly thickness of the steak will determine the cooking time. This fairly thin steak only took a couple of minutes each side. Start by putting your grill pan on to reach a smoking hot heat. Be aware it could take three or four minutes to reach the desired heat. Season the steak on both sides with salt and pepper and brush all over with some vegetable oil.

Credit: Gordon Hamilton

Steak is laid on hot grill pan

When the sausages have been frying for about ten minutes, lay the steak on the hot grill pan, remembering to turn it after two minutes or the alternative determined period of time.

Credit: Gordon Hamilton

Olive oil, garlic and sage are heated in a small saucepan

Pour the olive oil in to a small saucepan and put it on to a low heat. Peel the garlic clove and grate it in to the pan with a small hand grater. Add the sage and season with a little salt and pepper. Stir well with a wooden spoon.

Credit: Gordon Hamilton

Egg is broken in to a ramekin and seasoned

Break the egg in to a small ramekin or cup and season with salt and pepper. This procedure makes it far easier to pour the egg in to the frying pan.

Credit: Gordon Hamilton

Steak is rested on a heated plate

Lift the steak to a heated plate and cover with aluminum foil. Leave it to rest for a few minutes.

Credit: Gordon Hamilton

Mushrooms are added to heated and seasoned olive oil

Cut the mushrooms in half and add them to the heated olive oil. Saute for two to three minutes, stirring frequently.

Credit: Gordon Hamilton

Egg is gently fried

Lift the sausages to the plate with the steak. Wipe the excess oil from the frying pan with some kitchen paper and pour the egg carefully in to the still hot pan. Fry on a low to medium heat for about three minutes until you can see the egg white is set all the way around the yolk.

Credit: Gordon Hamilton

Twice baked potato is plated

Take the twice baked potato halves from the oven and use a spatula to lay them on opposite sides of a square serving plate.

Credit: Gordon Hamilton

Steak is laid in center of serving plate

Sit the steak between the two pieces of potato.

Credit: Gordon Hamilton

Fried egg is lifted on to steak

When the egg is ready, use your spatula again to lift it on to the steak, being careful not to break the yolk.

Credit: Gordon Hamilton

Sausages are arranged either side of fried egg

Lay the sausages on top of the steak, one on either side of the fried egg.

Credit: Gordon Hamilton

Served meal is ready to be enjoyed

Divide the mushrooms between the two remaining spaces on the plate and the dish is ready for immediate service.